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Frikadeller (Danish meatballs)

Date: 01.07.2019
Source: Mommy
Ever since I was a small kid I’ve always loved my moms Frikadeller (or Danish meatballs). They’re good warm, but frankly I love them just as much or maybe more cold as a topping for my madpakke with pickled cucumebrs (agurkesalat) or just as a snack. A lot of people mix meats when making them, but I prefer just using ground pork. You can obviously just substitute whatever meat you want in this recipe, although if you use beef you should pick higher fat contents or they will be too lean and fall apart. When it comes to onions, I’ve always just cut the onions somewhat small’ish, however, my daughter does not enjoy onions as much as I do, so now I grate them. This does sometimes create a decent amount of liquid which you might need to account for when adding milk.

Prep: 20

Cook: 30

Yields: 4


  • 01.

    Mix the meat with flour, salt and pepper.

  • 02.

    Add the eggs one at a time and add milk so that the mix becomes ‘firm’ but not at all dry. Should be very sticky.

  • 03.

    Place the mix in the fridge for 30 mins.

  • 04.

    Melt the butter in a large pan/skillet on high heat until the bubbles are gone, then lower the heat to medium, dip a spoon or whatever you shape them with in the warm butter and place in pan frying them about 4 minutes on each side or until the the sides are ‘crunchy’.

  • 05.

    I usually serve with white potatoes and brown gravy and Agurk Salat.